Handmade Flour Tortillas and Elote Salad

Tips for preparing ahead

Have all ingredients measured out and equipment ready to use.
Have a small pot of water boiling when the class starts.
Have your dough kneading/rolling surface clean and floured
If using canned corn, rinse and drain. Frozen corn can start from frozen.

Shopping/Ingredient Tips
This recipe calls for canned or frozen corn because fresh is out of season. My favorite corn is
Trader Joe's frozen super sweet white corn. Avoid brands that you know are tough or chewy.
Neutral-flavored oils include vegetable, canola, olive, grapeseed or avocado oil.
Garlic powder can be replaced by 1-2 finely minced fresh garlic cloves.
Onion powder can be replaced by 3 tablespoons of red onion, shallot or green onions.
If you like more heat, leave the seeds and membranes in the jalapeños. Remove for a milder
salad. You can also increase the heat with cayenne, chipotle or other hot chili powder.
Traditional elotes (corn on the cob) are slathered with mayo and rolled in Cotija cheese, which
is drier than feta and has the sharpness of parmesan. I mixed the two for this recipe to get the
texture and flavor that is closer to aged Cotija.
A chili-lime powder that contains citric acid is traditionally used. If you have some on hand,
feel free to substitute it for the chili powder or sprinkle some at the end.

Equipment
Tortillas Elote Salad
Small pot for boiling water Measuring cups and spoons
Measuring cups and spoons Large non-stick skillet
Large mixing bowl Spatula
Mixing spoon (2) Small mixing bowls
Rubber spatula Whisk or spoon
Clean surface for flouring/rolling out tortillas Cutting board
Baking sheet Knife for chopping vegetables and herbs
Parchment/wax paper/aluminum foil
A clean, damp towel or paper towels
A small bowl of extra flour
Rolling pin or tortilla press
Non-stick skillet
Spatula or tongs
Elote Salad
Serves: 2-4 | Prep Time: 15 minutes | Cook Time: 5 minutes

Ingredients Other optional ingredients

2 cups corn, frozen or canned
1 tablespoon neutral-flavored oil
1/4 cup mayo or vegan mayo
3-4 tablespoons lime juice, divided
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon + 1 teaspoon chili powder
1 jalapeño, seeded and finely chopped
2 tablespoons chopped fresh cilantro,
plus more for garnish
Salt, to taste (optional)
1/2 cup cotija or feta cheese, plus more
for garnish
2 tablespoons grated parmesan cheese,
plus more for garnish
Chili lime seasoning
Mexican-style hot sauce
Smoked paprika or chipotle powder
Vegan alternative
Swap 1 tablespoon apple cider vinegar
and 2 tablespoons neutral oil for the
mayonnaise. You will not reserve any of
this dressing for drizzling.
Cut the garlic powder, onion powder, and
chili powder in half.
Omit cheese or swap to vegan cheese or
nutritional yeast.

Instructions

Heat oil in a medium sauté pan over high heat. Add corn in a single layer and do not stir for 2-3
minutes, or until corn begins to brown. Stir once and cook until crisp-tender, about 5 minutes
total. Remove from heat and cool.

In a small bowl, whisk together mayo, 2 tablespoons of lime juice, garlic, onion and chili
powder. Divide the mixture in half, reserving half for drizzling on top. Combine the corn with the
mayo mixture, jalapeño, cilantro, feta/cotija and parmesan, stirring until well-incorporated.
Drizzle with the remaining lime juice, the reserved mayo mixture, sprinkle with cheeses and any
additional ingredients, as desired.
Handmade Flour Tortillas
Recipe courtesy of Small Batch Catering

Makes: 8 large/16 small tortillas | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

2 cups flour, plus extra for surface flouring

1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons vegetable oil
1 cup boiling water

Instructions

In a large mixing bowl, combine flour, baking powder, and salt. Stir in vegetable oil, and slowly add
boiling water. On a floured surface, knead the dough for 5-8 minutes, or until the dough slightly
bounces back. If the dough is sticky, add more flour.

Line a large baking sheet with parchment paper or sprinkle with flour. For large tortillas, cut off a
2-inch handful of dough, roll in hand, flatten a bit, and place on the baking sheet. Repeat until all
tortillas are formed. Cover the baking sheet with damp paper towels. Let the dough disks rest for 30
minutes.

Sprinkle a clean and dry surface with flour. Have a bowl of flour on the side for rolling (about 1/2
cup). Using a rolling pin, roll into very thin circles, about 10 - 12 inches in diameter. You can also use
a tortilla press.

Heat a large nonstick skillet over high heat. Place tortilla in the skillet. When it starts to turn
color, flip, about 30 seconds per side. Cook until slightly brown spots start to appear. Remove from
heat. If serving immediately, cover with a clean towel to keep warm.

Repeat the process until all tortillas are cooked. Store the tortillas in a plastic re-sealable
bag to keep fresh and moist. Re-heat a skillet with a small amount of oil.